A gorgeous frittata filled with bacon, mushrooms, spinach and cherry tomatoes!
Preheat oven to 400 degrees F/ 200 degrees C.
In a large cast iron or oven safe non-stick skillet, fry garlic and BMO mix on medium-high heat with olive oil until fragrant. Approximately 2-3 minutes.
Add cherry tomatoes and baby spinach to skillet and continue cooking till spinach has wilted. Season with salt and pepper to taste.
Add cheese to eggs in the bowl, and mix thoroughly.
Reduce stove heat to medium, spread items in the pan around in an even layer, and add egg mixture to the pan in an even layer as well.
Cook over stove on medium to high heat, till bottom of frittata starts to set and brown lightly. Approximately 3-5 minutes.
Move egg pan to oven and bake until thickest part of frittata is almost set. Approximately 10-15 minutes.
Place pita breads on a separate baking tray and reheat on a lower rack at the same time.
Remove all food from oven, transfer to a cutting board for cutting and serve.